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Tabbouleh with watermelon

4 servings

45 minutes

Recipe from the restaurant Eva.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
589.3
kcal
14.5g
grams
38.7g
grams
41.2g
grams
Ingredients
4servings
Watermelon
600 
g
Bulgur
120 
g
Kalamata olives
80 
g
White balsamic vinegar
120 
ml
Fresh herbs
100 
g
Red onion
20 
g
Pecan
40 
g
Olive oil
40 
ml
Pine nuts
28 
g
Tarragon (estragon)
4 
g
Shichimi togarashi
4 
g
Sea salt
4 
g
Feta cheese
140 
g
Milk
70 
ml
Whipping cream 33%
70 
ml
Cooking steps

  • 1

    Cut the fresh watermelon into cubes.

    Required ingredients:
    1. Watermelon: 600 g

  • 2

    Chop Kalamata olives and red onion.

    Required ingredients:
    1. Kalamata olives: 80 g
    2. Red onion: 20 g

  • 3

    Cut the mint and spinach leaves into thin strips.

    Required ingredients:
    1. Fresh herbs: 100 g

  • 4

    Layer boiled bulgur, olive segments, and onion at the bottom of the plate.

    Required ingredients:
    1. Bulgur: 120 g
    2. Kalamata olives: 80 g
    3. Red onion: 20 g

  • 5

    Sprinkle with tarragon and sea salt.

    Required ingredients:
    1. Tarragon (estragon): 4 g
    2. Sea salt: 4 g

  • 6

    Drizzle with white balsamic sauce.

    Required ingredients:
    1. White balsamic vinegar: 120 ml

  • 7

    Make yogurt mousse. Blend 100 g of feta, milk, and cream until smooth.

    Required ingredients:
    1. Feta cheese: 140 g
    2. Milk: 70 ml
    3. Whipping cream 33%: 70 ml

  • 8

    Lay out the yogurt mousse (based on cream, milk, and feta), broken feta, and a mix of greens.

    Required ingredients:
    1. Feta cheese: 140 g
    2. Milk: 70 ml
    3. Whipping cream 33%: 70 ml
    4. Fresh herbs: 100 g

  • 9

    Top with pecans, pine nuts, and shichimi.

    Required ingredients:
    1. Pecan: 40 g
    2. Pine nuts: 28 g
    3. Shichimi togarashi: 4 g

  • 10

    Add lemon zest and sea salt.

    Required ingredients:
    1. Sea salt: 4 g

  • 11

    Season with white balsamic sauce and olive oil.

    Required ingredients:
    1. White balsamic vinegar: 120 ml
    2. Olive oil: 40 ml

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